One for Me

I've been so busy making bread for everyone else, I haven't made any for me!

The 24 Ciabatta for Oats have been deivered, and the 30 for Millie have been started, but inbetween, I made a white Cob loaf, which I am about to enjoy for lunch.

Should be nice toasted with a little cheese.

More good news, West Country Deli have asked for a batch of Cheese and Onion Rolls next week, I popped in for a Coffee after delivering to Oats, the Coffee is superb, and they have a good selection of mainly local produce. A visit is recommended.

https://www.facebook.com/TheWestCountryDeli
   

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Shapeshifting

Don't panic, it's not part of my latest Sci-Fi novel, but a cunning plan to vary the shape of my Spelt loaves for Oats.

We have tried the Bloomer,

now we are onto the Split Tin,

 

 

so we'll have to see how that goes.

Spot the Soda Bread hiding in the background.

It's a busy week, I have 54 Ciabatta to do by Wednesday.

Samples Time!

Samples time, and already I've decided not to do the Potato Bread, I'm keeping it simple, 2 savoury and 2 sweet. And I might slip in a slice of Sourdough as well, just to show that I can.

So I started by making Millie's ferment for her weekly order, that's a nice feeling, to have regular orders, it gives me a base to work from.

Millie's Ferment

The Onion and Herb doughs are pretty basic, and I've done them many times, but the Chocolate is a more recent thing, I use Green and Blacks Cocoa and Cadbury Milk Chocolates in the mix. Here it is before mixing,

All done (except the biscuits) by 0800, so I've put the coffee on, theres a lot of waiting around in baking, and I find it difficult as I'm impatient, but now theres nothing I can do until 0900, then I'm shaping and proving, and probably stressing!

I will make the biscuits whilst the others are proving, and they can rest as the rolls are baking.

Having a small oven is no barrier to producing lots of baked goods, al you need to do is work out a plan, which makes everything in order and provides a stream of things ready to go in as the last one comes out. I also don't bother too much about the temperature in the oven, I just put it on max and use a timer, set to a couple of minutes less than the time I think it needs.

A temperature probe is also useful, and much better than a thermostat in the corner of the oven, if the breads are above 95 degrees C in the middle, then the gluten is set and the bread is done. The rest is just colouring.

So here are the doughs,

Cheese and Onion, ready to roll

Cheese and Onion, rolled

 


Cheese and Onion, cut

Focaccia

 

Choccie

It's now 1030 and the baking is complete, it all went smoothly, except the choc chips melted somewhat, but apart from that, the taste panel (Yvonne) reckons it's mission accomplished.

And here they are, in no particular order we have,

Focaccia

Cheese Roll

Another Cheese Roll



Biscuits



Close up Biscuit



Chocolate Roll



Up Close

Now it's just a case of getting them in the bag and taking them down, wish me luck.

Samples (Again)

Off we go again, this time with some samples for the new Deli shortly opening in Brixham.
It's always a struggle deciding what to do to best showcase your talents, but this time I think that I will do a selection of goodies similar to that which I took Millie.

I've decided on the following:-

American Biscuits,

Chocolate Rolls,

Potato and Olive Oil Bread,

Herb Focaccia,

and

Cheese and Onion Rolls

That should be a representative  selection, I prefer to do the smaller items , as they are easier to cook and present.
So as a prep, I have butter in the freezer (makes it easier to grate) and chocolate ready for the rolls. I need to make 5 lots of dough and cook potatoes in Olive Oil, that can be done whilst the oven is heating up, also grate cheese.

Getting it all organised, that presents a challenge in itself, but I have done it before, and I have a plan. Stay tuned for the pictures of how it all turns out, and wish me luck!

Spelt Bloomer 2

Well here they are, ready for delivery, 2 Spelt Bloomers,

along with the Soda Bread you can see lurking in the background. So if you want one, they will be at Oats in Brixham at 0915 today.

Next up is the 30 Ciabatta order for Millie on wednesday, and 2 Sourdough and a Focaccia for Gravesend on Thursday.

Spelt Bloomer

In response to a request from Oats, I'm doing a Spelt Bloomer for Monday (Tomorrow) so I though that I would have a practise today.

I started at 7am and was done by 9.15, and even with a minimal rise it looks good,

After a decent interval for cooling, I cut a slice,

Looks good enough to me.


What with all the testing and practise loaves I have done over the last few days, I'm breaded out!

But what a way to go.